Description
These Orange Cream Cookies are soft, citrusy, and topped with a luscious orange cream cheese frosting! Inspired by the classic creamsicle flavor, these cookies are bursting with fresh orange zest and have a melt-in-your-mouth texture. Perfect for spring, summer, or whenever you’re craving a bright, refreshing treat!
Ingredients
Units
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For the Cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tbsp orange zest (about 1 orange)
- 2 tbsp fresh orange juice
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sour cream (for extra softness)
For the Orange Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tbsp fresh orange juice
- 1/2 tsp vanilla extract
- 1 tsp orange zest (for extra flavor)
Instructions
Step 1: Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy (about 2 minutes).
- Mix in egg, orange zest, orange juice, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with sour cream, until just combined.
Step 2: Bake the Cookies
- Scoop 1 ½ tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 9–11 minutes, or until the edges are set but the centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 3: Make the Orange Cream Cheese Frosting
- In a bowl, beat together cream cheese and butter until smooth.
- Add powdered sugar, orange juice, vanilla extract, and orange zest, beating until fluffy.
Step 4: Frost & Serve
- Spread or pipe the frosting onto cooled cookies.
- Garnish with extra orange zest for a vibrant finish.
- Serve and enjoy!
Notes
- Extra Orange Flavor: Add ½ tsp orange extract to the dough or frosting.
- Make it Lighter: Swap Greek yogurt for sour cream.
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing Option: Freeze unfrosted cookies for up to 2 months, then frost after thawing.